METHOD

Remove the seeds from the chilli peppers and chop the chilli finely. Squeeze the lemons and add the juice to the chopped coriander, 1 tablespoon oil and chopped chili peppers. Add the mashed garlic and mix to a purée in a small processor.

Rub the fish with the marinade and let it rest for at least 30 minutes in a cool place. Wash the potatoes and tomatoes and cut them into wedges. Peel the onions and cut them into four pieces. Heat the remaining oil and the butter in the casserole and fry the onions and potatoes.